MICROWAVE CHICKEN AND MUSHROOMS
Yield: 4 servings
10 oz Pkg frozen long-grain and -ounces)
-wild rice 1 c Sliced fresh mushrooms
2 Whole chicken breasts (1 1/2 1 tb Margarine or butter
-pounds total) 2 tb All-purpose flour
Skinned, bined, split in 1 ts Instant chicken bouillon
-halves lengthwise -granules
2 Thin slices fuly cooked ham, 3/4 ts Dried tarragon, crushed
-halved crosswise 1 c Light cream or milk
1/2 c Shredded Swiss cheese (2 2 tb Dry white wine
Prepare the rice according to the package directions.
Meanwhile, rinse chicken and pat dry. Place one piece of chicken, boned
side up, between 2 pieces of clear plsstic wrap. Work from the center out
to the edges and lightly pound with a meat mallet to form a rectangle about
1/4 inch thick. Remove plastic wrap. Repeat with the other chicken
Place 1 piece of the ham and 2 tablespoons of the cheese on each piece of
chicken. Fold in bottom edge and sides, then roll as for jelly roll and
secure with wooden picks as necessary Arrange the chicken rolls, seam side
down, in an 8 x 8 x 2-inch microwave-safe bakinf dish. Cover with vented
clear plastic wrap.
Microcook on HIGH for 5 to 7 minutes until tender, giving the dish a half
turn after 3 minutes and turning chicken rolls so the center portion is
moved to the outside. Cover and keep warm.
For The Sauce:
Cook the mushrooms in margarine on HIGH in a 1-quart covered microwave-safe
casserole until tender,about 2 to 2 1/2 minutes. Stir inthe flour,
bouillon granules and tarragon; add the cream. Cook, uncovered, on HIGH
for 3 to 4 minutes or until thickened and bubbly, stirring after each
minute. Cook on high 30 seconds. Stir in the wine.
Serve the chicken and sauce over hot cooked rice.
Makes 4 servings.
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